1 cup sugar
1/2 cup shortening
1/4 cup butter, softened
1 tsp. vanilla
2 eggs
2 1/2 cup all- purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup poppy seed
1/2 cup almonds
1/2 cup milk
2 tbsp. honey
1 tsp. finely grated lemon peel
1 tbsp. lemon juice
Honey
poppy seed

Mix sugar, shortening, butter, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2 hours. Place 1/2 cup poppy seed, the almonds, milk, 2 Tbsp. honey, lemon peel and lemon juice in blender or food processor. Cover and blend until liquid is absorbed.

Heat oven to 400. roll one part of dough into rectangle, 12 x 8 inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X 2 inches. Place 1 tsp. of poppy mixture in one end of each rectangle. Using metal spatula or knife, fold dough over the filling. Pinch edges to seal. Press edges with fork dipped into flour. Place on ungreased cookie sheet.

Bake 8-10 minutes or until cookies are light brown. Brush warm cookies with honey. Sprinkle with poppy seed. repeat with remaining dough.

About 4 Dozen cookies.